Ingredients
- 8 (1/2-inch-thick) slices bakery-style white bread
- 1/4 cup extra-virgin olive oil
- 1/2 cup raspberry jam
- 2 teaspoon chopped fresh rosemary leaves
- 8 ounce fresh mozzarella cheese, drained and patted dry
- 2 tablespoon light brown sugar
Preparation
Baking Directions:
Preheat the panini press.
Using a pastry brush, brush the bread on both sides with the oil.
Spread one side of each slice of bread with the raspberry jam.
Sprinkle the rosemary over the jam.
Cut the mozzarella cheese into 8 slices.
Place 2 slices of cheese on each of 4 of the bread slices.
Season the cheese with a pinch of salt, if using.
Place the remaining slices of bread on top, jam-side down.
Sprinkle the tops with the brown sugar.
Press in the panini press for 3 to 5 minutes until the cheese has melted and the bread is golden and crispy.
Cut the panini in half and serve.
Tips:
Special equipment: A panini press, indoor grill, or ridged grill pan (see Cook’s note).
Cook’s note: If you do not have a panini press or indoor grill, use a ridged grill pan: Preheat the pan, add the sandwiches (in batches, if necessary), and put a weight (such as a smaller skillet filled with cans) on top to press them down.
Grill for 2 to 3 minutes to brown the first side, flip the sandwich, replace the weight, and grill for 2 to 3 minutes to brown the other side and finish melting the cheese.
